This Guinness chocolate cake is fudgy, rich and super chocolatey. Such a delicious dessert for St. Patrick's Day!
You guys, this cake. It's one of the most delicious cakes I have ever eaten. The Guinness flavor is subtle but it's there. This cake has such a unique flavor! The beer intensifies the chocolate flavor in the cake and makes it super fudgy. It's such a fun recipe to make for St. Patrick's Day. I always enjoy the foods and desserts that come along with St. Patrick’s Day, so I always try to make things that coincide with it like my Irish soda bread.
This cake is so unique and insanely delicious. If you aren't a fan of beer, you can substitute half (or all) of it for coffee or water. Coffee is the best alternative, in my opinion, as it will deepen the chocolate flavor.
- All-purpose flour
- Baking soda
- Unsalted butter
- Unsweetened cocoa powder
- Vegetable oil
- Granulated sugar
- Light brown sugar
- Sour cream
- Guinness beer or similar
- Semi-sweet chocolate chips
- Heavy cream
- Corn syrup
How to make this Chocolate Guinness Cake
- Whisk together flour and baking soda.
- Beat vegetable oil and sugars together. Add melted butter, cocoa powder, eggs and sour cream and stir until fully incorporated. Add flour mixture in two additions alternating with the beer. Beat until smooth, about 1 minute.
- Pour into prepared bundt pan and bake for 45-47 minutes in preheated oven.
- For glaze, heat heavy cream and butter until very hot. Pour in chocolate chips and whisk into a smooth consistency. Stir in corn syrup.
Guinness Chocolate Cake
Guinness Chocolate Cake
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- ½ cup unsalted butter melted
- ¾ cup + 2 tbs unsweetened cocoa powder
- ½ cup vegetable oil
- 2 cups granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¾ cup sour cream
- 1 cup Guinness Beer
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbs unsalted butter
- 2 tbs corn syrup
- Preheat oven to 350 degrees. Grease a bundt pan very well, set aside.
- In a small bowl, whisk together flour and baking soda.
- In a separate bowl, beat vegetable oil and sugars together. Pour in melted butter and cocoa powder and mix until combined. Add eggs and sour cream and stir until fully incorporated. Add flour in two additions alternating with the stout. Beat until smooth, about 1 minute.
- Pour into prepared bundt pan and bake for 45-47 minutes OR until a toothpick inserted in the center comes out clean. Release the sides of the cake with a butter knife and allow cake to cool in pan for 20 minutes before inverting onto a wire rack to finish cooling completely.
- In a microwave-safe bowl, heat heavy cream and butter for 1 minute in the microwave until very hot. Pour in chocolate chips and wiggle the bowl so they are all immersed into the cream. Allow to sit for 3 minutes before stirring into a smooth consistency. Stir in corn syrup. Allow glaze to cool to room temperature before drizzling on cooled bundt cake.
- Guinness Chocolate Cake will stay fresh and moist for up to 6 days stored in an airtight container.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.